Salmon with Satsuma-Soy Glaze

Photo: Ellen Silverman; Styling: Toni Brogan

Yield:

6 servings (serving size: 1 fillet and about 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 320
Fat 13.3 g
Satfat 1.9 g
Monofat 5 g
Polyfat 5.1 g
Protein 35.3 g
Carbohydrate 12.8 g
Fiber 0.9 g
Cholesterol 94 mg
Iron 1.7 mg
Sodium 467 mg
Calcium 45 mg

Ingredients

1 tablespoon grated satsuma orange rind
1 cup fresh satsuma orange juice (about 4 satsumas)
6 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
3 (1/4-inch) slices peeled fresh ginger
6 (6-ounce) skinless salmon fillets (about 1/2 inch thick)
1 tablespoon water
1/2 teaspoon cornstarch
2 satsuma oranges, peeled and separated into sections
Cooking spray
2 tablespoons green onion strips

Preparation

1. Preheat broiler.

2. Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove salmon from bag, reserving marinade. Strain marinade through a sieve into a bowl; discard solids. Place marinade in a small saucepan over high heat. Bring to a boil; cook until reduced to 1 cup (about 6 minutes). Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside; keep warm.

3. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Serve with sauce. Sprinkle with green onion strips.

Note:

Joanne Weir,

November 2009